Vegetable pasties | The Vegan Society

Ingredients

• 100g dried brown lentils
• 275ml water for cooking lentils
• 1 stick celery, finely chopped
• 3 medium carrots, diced
• 220g potatoes, diced
• 150g peas, tinned or fresh
• 2 tsp yeast extract (optional)
• 1 tbsp tomato puree
• 1/2 tsp mixed herbs
• Salt and pepper to taste, optional
• 450g shortcrust pastry, home-made or frozen
• Soya milk to glaze